Beet, Turnip and Potato Mash

Recipe

Side Dish
Beet, Turnip and Potato Mash

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User Rating

3.22 out of 5 stars
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18 ratings

Recipe Data

8
Servings
15min
Prep
15min
Total

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Description

Dietitian Tip: For a milder taste, substitute rutabaga or parsnips for the turnips.

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
3medium beets, stems and roots removed (about 1 pound)
1medium russet potato (about 8 ounces)
2medium turnips (about 1-1/4 pounds)
2 tbsp.Hy-Vee butter
1 tsp.Hy-Vee salt
¼ c.Hy-Vee crispy onions
2 tbsp.chopped fresh parsley

Directions

  1. Preheat oven to 400 degrees. Wrap beets and potato in foil; place on a baking sheet. Bake for 50 to 60 minutes or until tender. Meanwhile, in a 3-quart saucepan, bring 1-1/2 quarts water to a boil. Peel and cut turnips into 1/2-inch cubes. Simmer turnips for 15 to 20 minutes or until tender. Drain.
  2. Peel and quarter beets and potato; place in food processor. Add turnips, butter and salt. Cover; process until smooth. Transfer to a serving bowl; garnish with crispy onions and parsley.

Nutrition facts

Servings

80 Calories per serving

Amounts Per Serving

  • Total Fat: 4g
  • Cholesterol: 10mg
  • Sodium: 350mg
  • Total Carbohydrates: 11g
  • Protein: 1g

Daily Values

0%
Vitamin A 4%
0%
Vitamin C 20%
0%
Iron 4%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Back to School 2013.